Description
Delicious and healthy buckwheat pancakes, perfect for breakfast!
Ingredients
Scale
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ cup unsweetened applesauce
- 2 eggs, lightly beaten
- ½ cup milk (dairy or nondairy)
- 1 teaspoon vanilla
- ¼ teaspoon salt
Instructions
- Stir together all ingredients in a medium bowl.
- Heat a cast iron or nonstick skillet or griddle over medium heat. Coat with neutral oil, butter, or nonstick spray.
- Spoon out 1/4 cup of the batter at a time—or less to make smaller pancakes—and spread to an even thickness about 1/4-inch thick.
- Let cook about 3-4 minutes OR until the edges are totally set and bubbles start to appear.
- Carefully flip and cook for another 2-3 minutes.
- Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 200 degree F oven.
Notes
- The first batch may take longer to cook as the pan heats up.
- Adjust the thickness of the pancakes by varying the amount of batter used.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 50mg